Creamy Almond Rice Pudding
We've taken rice pudding, that most comforting of desserts, and modified it for dairy-free diets. Almond milk, made from pulverized almonds and water, suffuses the rice (nutty-tasting jasmine or basmati) with sweet almond flavor.
  • 1/2 cup jasmine or basmati rice
  • 3 cups almond milk (almond beverage)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup dark or golden raisins
  • 1/4 teaspoon almond extract

1. In large saucepan, combine rice and water to cover. Bring to a boil, boil 5 minutes; drain.

2. Return rice to pan, add almond milk, sugar, and salt and bring to a boil over medium heat. Reduce to a simmer and cook, uncovered, stirring frequently for 30 minutes. Add raisins and continue to cook, stirring frequently until rice is tender and pudding is thick, about 10 minutes longer.

3. Remove from heat, cool to room temperature and stir in almond extract. Serve at room temperature or chilled.

Nutritional Information
Per serving: 235 calories, 2.3g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 0.1g polyunsaturated fat, 0.7g dietary fiber, 4g protein, 51g carbohydrate, 0mg cholesterol, 77mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time